On Day 2 of the Asheville Bread Festival, I had the opportunity to attend the Master Class that took place on Sunday from 10 AM to 4:30 PM.
Everything was very interesting. Learning the recipes, talking to the bakers, and meeting new people that share the same love for bread and baking. Everybody had a chance to do hands on work.
Jeff Yankellow and Lionel Vatinet were the instructors. They taught us how to make sourdough flatbread, whole wheat croissants and sourdough Knackerbrot (crackers).
The classes were in Annie's Bakery and we had a chance to visit Carolina Ground mill that is located in the same complex as Annie's Bakery.
We had a chance to see the big bakery equipment: Mixers, ovens, refrigerators,scales, and proofer. It was a wonderful opportunity, but a little intimidating to see.
Photo of a large mixer
Photo below: Jeff and Lionel test the dough and add greens to it.
Photo below is of the dough ready going to rest (ferment).
Below: Jeff performs stretch and fold.
At the beginning we saw the preparation of the dough for the three recipes and as the process was unfolding we were able to help to prepare each one separately.
Below is the croissant dough, with the ingredients just incorporated.
Below is the same dough after first stretch and fold.
One of the points that Jeff stressed while teaching us about making whole wheat croissants was not to worry so much about details or number of layers; just try to fell the dough and adjust to it accordingly.
Below: photos of Jeff working the croissant dough.
Below Jeff demonstrates how he presses on the shaped croissants as he places them to rise.
Below is a close up of a shaped croissant filled with local cheese. Looking closely one can see the lamination.
Photo blow is of Jeff preparing knackerbrot dough while Lionel cuts the flatbread dough.
Photo below is of Jeff showing us how to spread the dough to make the crackers
( knackerbrot)
Photo below is of cracker dough ready for docking.
Photo below: docking dough.
Photo below shows dough neatly being transferred to parchment paper.
Photo below is of Jeff cutting the cracker dough using with a pizza cutter.
Bellow: Dough cut and ready to be transferred
Below: dough neatly being transferred to cooking sheet.
Photos bellow shows flat bread preparation with various toppings
Below: flat bread loaded into the oven
Bellow: Lionel topping flatbread and preparing crackers for toppings
Photo below shows Jenny Bardwell adding toppings to crackers
Photos below: Final results!!!!
Thank you and see you next year at the Asheville Bread Festival!!!
Come EAT BREAD WITH ME!!!!
Wow, great pictures! It was a great day. Thanks for posting these.
ReplyDeleteThank you Lolly! I Hope to see you there next year! Soon will post more fun stuff.
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